Southwest Mason Jar Salad


Southwest Mason Jar Salad 


  • ½ cup fresh lime juice
  • 2 Tbsp + ½ cup coarsely chopped fresh cilantro divided use
  • 1 clove garlic coarsely chopped
  • 1 Tbsp extra-virgin olive oil
  • 2 cups black beans
  • 4 oz shredded cooked chicken breast
  • 1 cup thinly sliced red onion
  • 1 cup halved cherry tomatoes
  • ¼ cup shredded cheddar cheese
  • 8 cups chopped romaine lettuce


  1. Place lime juice, 2 Tbsp. cilantro, and garlic, in a blender; cover. Blend until smooth.
  2. Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars.
  3. Evenly layer beans, chicken, onion, tomatoes, cheese, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
  4. Serve immediately or cover and refrigerate for up to 3 days.
  5. I layer the salad onto a plate when I serve it and have the beans and dressing on top.
  6. DEVOUR! 🙂



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